| Main Course | The principal dish of a meal |
| Martini Glasses | Drinking glasses made of plastic or glass used to drink an alcoholic drink called a Martini. The glass has a stem that can be shaped straight or into a curve or design and the mouth of the glass is an open "V". The lip of the glass is very wide so that the glass gets gradually smaller as it approaches the "V." |
| Martini Shaker | A glass with a detachable top that is used to mix ice into martinis |
| Master of Ceremonies | The speaker who leads the program of the event. He or She uses a microphone based on the size of the room and number of attendees. |
| Menu | The chosen food courses/items for the event. The menu also denotes the order in which the food will be served. |
| Menu Planning | The act of deciding which food dishes/options to serve guests at an event based on the budget, season, time of day, crowd preference and other considerations such as whether the event will be a buffet or sit down. |
| Merlot | a dry red wine made from the merlot grape |
| Microphone | A device used to amplify ones speaking voice in order to make it audible in a large space or to a large audience. |
| Muddle | A thick stick made of stone, plastic or glass with a rounded end used to grind or smash ingredients. A muddle aids in the production of the alcoholic drink Mojito. |
| Name Plates | Cards either on a table or chair to designate the seating arrangement. |
| Napkin | A paper or cloth napkin used to wipe ones mouth while eating |
| On the Rocks | a drink served over ice |